Ohhh yes 😌 macaroni and cheese—the comfort food heavyweight. Here’s a baked, creamy-on-the-inside, golden-on-top classic that never lets you down.
🧀 Classic Baked Macaroni & Cheese
Ingredients
Pasta
- 1 lb elbow macaroni
- Salt (for boiling water)
Cheese Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warm
- 1 cup heavy cream (or more milk)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp mustard powder (or 1 tsp Dijon)
- 4 cups shredded cheese (mix is key):
- Sharp cheddar
- Colby-Jack
- Mozzarella or Monterey Jack
Topping (optional)
- 1 cup shredded cheese or buttered breadcrumbs
Instructions
- Cook pasta
Boil macaroni in well-salted water until just al dente. Drain. - Make the roux
Melt butter over medium heat. Whisk in flour and cook 1–2 min (don’t brown). - Build sauce
Slowly whisk in warm milk and cream. Cook until thickened.
Stir in salt, pepper, paprika, and mustard. - Add cheese
Lower heat. Stir in cheese by the handful until smooth. Don’t boil. - Combine
Mix sauce with macaroni. Taste and adjust seasoning. - Bake
Pour into a greased baking dish. Top with extra cheese or breadcrumbs.
Bake at 375°F (190°C) for 25–30 min, until bubbly and golden. - Rest
Let sit 10 minutes before serving (hardest step).
Pro Tips (this is where magic happens)
- Grate your own cheese—pre-shredded doesn’t melt right
- Want it extra creamy? Don’t overbake
- Add-ins: bacon, lobster, jalapeños, or smoked paprika
If you want, I can give you a southern soul-food version, stovetop ultra-creamy version, or a protein-boosted mac 😏
